Roast pumpkin soup with chorizo
YOU WILL NEED
1 pumpkin, around 800g 2 tbsp olive oil Salt and pepper 1 large shallot, chopped 2 garlic cloves, minced 400ml vegetable or chicken stock 150g dried chorizo, diced 1 small bunch of fresh parsley Sourdough bread to serve
DIRECTIONS
■ Preheat your oven to 180°C/Gas Mark 4. Cut the pumpkin in half and remove all the seeds.
■ Halve the pumpkin halves and place them onto a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 1 hour until softened.
■ Heat the remaining olive oil in a small pan. Add the shallot and cook on a low heat for 10 minutes until soft.
■ Add the garlic and the stock, turn the heat off and set aside.
■ Fry the chorizo pieces in a pan until browned then set aside. Once the pumpkin is roasted, leave to slightly cool.
■ Scrape the pumpkin flesh from the skin and add to a food processor (do this in batches if your food processor is too small).
■ Add the stock and process until smooth.
■ Return the soup to the stove and heat up then add the chorizo. ■ Chop the parsley and add to the soup. Serve warm with some toasted sourdough bread.
Recipe and image courtesy of AO at Home, AO.com